Loaded Pinto Bean and Cheese Enchiladas

Ingredients

• Pinto beans (2 cups, cooked and mashed)
• Corn tortillas (10-12, depending on size)
• Cheddar cheese (2 cups, shredded)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Cumin (1 teaspoon)
• Chili powder (1 tablespoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Enchilada sauce (2 cups)
• Olive oil (2 tablespoons (for cooking))

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Stir in the cooked pinto beans, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes, allowing the flavors to meld.
4. Warm the corn tortillas in a separate skillet or in the microwave for about 30 seconds to make them pliable.
5. Spread a spoonful of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
6. Take a tortilla and spoon some of the pinto bean mixture onto it, then roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.
8. Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.